Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same

ABSTRACT

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation-in-part of the U.S.application Ser. No. 14/132,486, filed on Dec. 18, 2013, which claimspriority under 35 USC 119 based to U.S. Provisional patent applicationNo. 61/837,414, filed on Jun. 20, 2013. The entire subject matter ofthese priority documents, including specification claims and drawingsthereof, is incorporated by reference herein.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to dietary supplement compositions inwhich active ingredients are incorporated in liposomal vesicles whichmay be physically coated and/or surrounded by a polymer, includingbiopolymers, for prolonging circulatory time of dietary supplementalcompositions in bloodstream of humans and animals when ingested, and tomethods of making the same. More particularly, the present inventionrelates to dietary supplement compositions in which active ingredientsare incorporated in liposomal vesicles which may be coated and/orsurrounded by one of polymer of ethylene oxide, e.g., polyethyleneglycol, a biopolymer, e.g., fenusterol derived from fenugreek seeds,chitosan derived from marine life, such as shrimp, crabs, and acombination thereof; to gummies, chocolates, tablets, sprays/atomizers,capsules, powders having such dietary supplement compositionsincorporated therein, and to methods of making the same.

2. Background

For decades, the absorption of dietary supplements, e.g., nutrients,including vitamins and minerals has remained controversial and a matterof considerable investigation. A nutrient is a component used forsurviving and growing of humans and animals. It is generally known thatwhen vitamins and mineral pills, or nutritional supplements in liquid orpowder forms are ingested, only a fraction of the stated dose on thelabel of these products is actually absorbed. Thus, mega-doses ofcertain vitamins may only be conveying conventional doses. It appearsthat so much of the product may be lost when phagocytes begin attackingthe digestive system. The phagocytes cells may perceive nutrientsupplements to be foreign invaders. In other words, a stated dose of adietary supplement may have very little bioavailability.

Further, there are known nutrient gummies (vitamins and minerals gummybears) mainly for children. However, when the gummies are ingested,nutrients included in the gummies are not designed to be present inbloodstream for an extended period of time so as to increasebioavailability thereof.

Also, there are known tablets and capsules including one or morenutrients. However, such tablets and capsules once ingested may releasethe nutrients in the bloodstream immediately or within a short period oftime thereby depriving bioavailability thereof for longer, extended timeperiods.

Also, there are atomizers/spray including nutrients. However, again,such nutrient from atomizers when ingested may not stay for a forlonger, extended time periods so as to increase bioavailability thereof.

Further, there are nutrient powders. However, such powders once ingestedmay release the nutrients in the bloodstream immediately or within ashort period of time thereby depriving bioavailability thereof forlonger, extended time periods.

Accordingly, there is a need to make dietary supplements which aresustained in bloodstreams for extended time periods thereby providingincreased bioavailability of the nutrients such as vitamins andminerals.

The present invention has been made to overcome the drawbacks of theexisting dietary supplement compositions and methods of making thedietary supplement compositions. Accordingly, it is one of the objectsof the present invention to provide dietary supplements with enhanceddelivery matrix and having increased bioavailability, and methods ofmaking the same. According to the present invention, an example ofdietary supplement composition includes one or more active nutrients,such as vitamins, minerals, antioxidants (e.g., reduced glutathione).

SUMMARY OF THE INVENTION

In order to achieve the above objects, the present invention providesdietary supplement compositions.

According one aspect of the present invention, a dietary supplementcomposition has a dispersion including a plurality of liposomalvesicles. The dietary supplement composition includes an activeingredient including one or more nutrients; phospholipid contained inthe liposomal vesicles; and a coating material. The phospholipidincludes sunflower lecithin. The active ingredient is incorporatedwithin the liposomal vesicles. The coating material is free flowing inthe dispersion such that the liposomal vesicles are surrounded by thecoating material without being attached to the liposomal vesicles andwithout forming part of the liposomal vesicles and without affectingweight of liposomal vesicles. The dispersion is filtered using atangential flow technique, which washes out outer periphery of liposomalvesicles so as to remove inactive ingredients contained outside theliposomal vesicles without washing out the coating material surroundingthe liposomal vesicles.

The active ingredient is one of curcumin, reduced glutathione (GSH),vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3(niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine),vitamin B7 (biotin), vitamin B9 (folic acid), vitamin B12 (cobalamin),vitamin C (ascorbic acid), vitamin D, vitamin E, vitamin K, tracemineral iron, trace mineral zinc, trace mineral iodine, trace mineralcopper, trace mineral manganese, trace mineral fluoride, trace mineralchromium, trace mineral selenium, trace mineral molybdenum, and tracemineral boron, and a combination thereof. Here, the phrase “combinationthereof” means two or more of these nutrients. The active ingredient mayinclude additional nutrients not listed above.

The coating material is one of a biopolymer including saponin richfraction obtained from fenugreek seeds, a polyethylene glycol (PEG)identified with Registry Number 25322-68-3 in the Chemical AbstractService of the American Chemical Society, chitosan, and a combinationthereof. The phrase “combination thereof” means PEG and biopolymer, orPEG and chitosan, or biopolymer and chitosan, or PEG, biopolymer andchitosan.

The dietary supplement composition may further include cyclodextrin-aand cyclodextrin-c for countering (masking) fowl, unpleasant smell ortaste of active ingredient. The cyclodextrin-a and cyclodextrin-c alsoprovide heat shield to the actives in while preparing gummies whichincludes inner portion having the dietary supplement composition, and anouter portion formed of edible material and including activeingredients.

The dietary supplement composition may be incorporated in gummies,chocolates, atomizers or powders. The powders reconstitute liposomescontaining active ingredients when dissolved in water.

According another aspect of the present invention a dietary supplementcomposition is a dispersion including a plurality of liposomal vesicles.The dietary supplement composition includes an active ingredientincluding one or more nutrients; and phospholipid contained in theliposomal vesicles. The phospholipid includes sunflower lecithin. Theactive ingredient is incorporated within the liposomal vesicles. Thedispersion is filtered using a tangential flow technique, which washesout outer periphery of liposomal vesicles so as to remove inactiveingredient contained outside the liposomal vesicles. Such dietarysupplement composition does not include a coating material, i.e., theliposomal vesicles are not surrounded by the coating material. Theactive ingredient is one of curcumin, reduced glutathione, vitamin A,vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin),vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B7(biotin), vitamin B9 (folic acid), vitamin B12 (cobalamin), vitamin C(ascorbic acid), vitamin D, vitamin E, vitamin K, trace mineral iron,trace mineral zinc, trace mineral iodine, trace mineral copper, tracemineral manganese, trace mineral fluoride, trace mineral chromium, tracemineral selenium, trace mineral molybdenum, and trace mineral boron, anda combination thereof. Here, the phrase “combination thereof” means twoor more of these nutrients. The active ingredient may include additionalnutrients not listed above.

The dietary supplement composition may further include cyclodextrin-aand cyclodextrin-c for countering (masking) fowl, unpleasant smell ortaste of active ingredient. The cyclodextrin-a and cyclodextrin-c alsoprovide heat shield to the actives in while preparing gummies whichincludes inner portion having the dietary supplement composition, and anouter portion formed of edible material including the activeingredients.

The dietary supplement composition may be incorporated in gummies,chocolates, atomizers or powders. The powders reconstitute liposomeswhen dissolved in water.

The methods of making few dietary supplements compositions are discussedbelow.

The method steps of making dietary supplement without polymer (e.g.,Curcumin-C without polymer, Curcumin-C is a mix of mainly curcumin andvitamin C) includes (1) preparing aqueous phase, (2) preparing oil phasewith emulsifier, and (3) mixing/homogenizing the aqueous and oil phases.The following steps are summarized for Curcumin-C without polymer(described with reference to FIGS. 1-3). It may be noted thatCurcumin-C, which mainly includes curcumin and vitamin C as activeingredients, may be replaced with or combined with other nutritionalsubstances such as reduced glutathione and other types of actives usedin dietary nutrition.

The method steps for generating/preparing an aqueous phase (A1) include

-   -   dissolving stevia (having all natural flavors such as pineapple        and orange flavors incorporated therein) in 5% w/w of hot        purified water at about 55° C. based on a total weight of the        stevia, so as to form Subcomposition-I (STEP C1),    -   dissolving a first measurement of curcumin mix (curcumin,        piperic acid, sodium ascorbate, ascorbic acid blend that        includes citrus bioflavonals) (CM1) in sufficient amount of hot        purified water at a temperature not more than 65° C., so as of        form Subcomposition-II (STEP C2),    -   adding and/or mixing Subcomposition-I to Subcomposition-II, so        as to form Subcomposition-III (STEP C3);    -   adding and/or mixing surfactant/emulsifier and citric acid to        Subcomposition-III, so as to form Subcomposition-IV (STEP C4);    -   thereafter, stirring Subcomposition-IV for a predetermined time        period, e.g., for 2 minutes, so as to form Subcomposition-V        (STEP C5);

The method steps for generating an Oil Phase (O1) include:

-   -   mixing phospholipids/phospholipids fraction (e.g., sunflower        lecithin) and mixed tocopherols together under 65° C. (STEP C6);        and    -   stirring mix of phospholipids/phospholipids fraction and mixed        tocopherols for 2 minutes so as to form a Subcomposition-VI,        i.e., an oil phase (STEP C7).

The further steps for preparing dietary supplement composition of aCurcumin-C without polymer include:

-   -   adding/mixing the Subcomposition-V (A1) and the        Subcomposition-VI (O1) into in a Stainless Steel vessel (STEP        C8);    -   performing first homogenizing step by mixing the A1 and O1 at        1,000 rpm progressively increasing to 5,000 rpm for a first        predetermined time period (e.g. 30 minutes) using a high-shear        homogenizer, so as to form an A1/O1 composition        (Subcomposition-VII) (STEP C9);    -   adding and/or mixing a second measurement of curcumin mix (CM2)        to the aqueous-oil composition (STEP C10), this step is optional        depending on if there is loss of curcumin and vitamin C in the        previous steps;    -   performing second homogenizing step by mixing CM2 and the A1/O1        composition for a second predetermined time period (e.g., not        less than 10 minutes) at 1,000 rpm progressively increasing to        5,000 rpm at not more than 65° C., so as to form an A1/O1/CM2        composition (Subcomposition-VIII) (STEP C11);    -   adding first flavor (F1) including an oil phase flavor to the        A1/O1/CM2 composition (STEP C12);    -   performing third step of homogenizing A1/O1/CM2 composition and        F1 for a third predetermined time period (e.g., 3-5 minutes) at        1,000 rpm progressively increasing to 5,000 rpm at not more than        65° C., so as to form an A1/O1/CM2/F1 composition        (Subcomposition-IX) (STEP C13);    -   adding Gum arabic dispersed along with balance quantity of 50%        glycerin (GG) to A1/O1/CM2/F1 composition (STEP C14);    -   performing fourth step of homogenizing a final liquid, i.e.,        mixture of A1/O1/CM2/F1 composition and GG for a fourth        predetermined time period (e.g., 10 minutes) at 1,000 rpm        progressively increasing to 5,000 rpm at not more than 65° C.,        so as to form an A1/O1/CM2/F1/GG composition (Subcomposition-X)        (STEP C15);    -   adding a second flavor (F2) including an aqueous phase flavor to        the A1/O1/CM2/F/GG composition (STEP C16); and making up the        weight to 100% with purified water under constant stirring,        i.e., by performing fifth step of homogenizing by mixing the        A1/O1/CM2/F1/GG composition and the F2 for a fifth predetermined        time period (e.g., 3-5 minutes) using the high shear homogenizer        rotated at 1,000 rpm progressively increasing to 3,500 rpm at        not more than 65° C., so as to form an A1/O1/CM2/F1/GG/F2        composition (Subcomposition-XI) (STEP C17); and    -   allowing flavors to maturate for 6 hours in the        A1/O1/CM2/F1/GG/F2 composition, so as to form Subcomposition-XII        (STEP C18);    -   subsequently, nitrogen-flushing a final liquid, i.e. the        A1/O1/CM2/F1/GG/F2 composition (STEP C19); and    -   finally, spray drying the A1/O1/CM2/F1/GG/F2 composition (STEP        C20) and placing/storing the spray dried A1/O1/CM2/F1/GG/F2        composition in a well labeled and sealed container.

In this manner Curcumin-C without polymer (aqueous-oil-curcuminmix-first-flavor-gum-second-flavor composition) is produced. If thedietary supplement Curcumin-C is to be used in gummy bears, then lastmethod Step C20 is not performed so that the dietary supplementCurcumin-C, A1/O1/CM2/F1/GG/F2 composition, remains in gel form.

The Curcumin-C is a composition in a dispersion in which the curcuminmix is incorporated within the liposomal vesicles. The Curcumin-Cdispersion may be filtered using a tangential flow technique (discussedherein) which washes out outer periphery of liposomal vesicles so as toremove inactive ingredient contained outside the liposomal vesicles.

The method steps for another composition, i.e., Curcumin-C with polymer,are summarized below (described with reference to FIGS. 4-6). The methodsteps of making Curcumin-C with polymer includes (1) preparing aqueousphase, (2) preparing oil phase with emulsifier, and (3)mixing/homogenizing the aqueous and oil phases. It may noted thatCurcumin-C may be replaced with other nutrients such as reducedglutathione (GSH). Curcumin-C with polymer is a variation of theCurcumin-C without polymer in that the Curcumin-C with polymer includesbarrier coating a polymer around and/or between liposomal vesicleshaving Curcumin-C incorporated therein. The polymer may be one of PEG, abiopolymer (e.g., derived from fenugreek seeds), chitosan, and acombination thereof. Such polymer coating provides extra strength toliposomal vesicles filled with Curcumin-C.

The method steps for generating an aqueous phase (A1) include:

-   -   dissolving stevia in 5% w/w of hot purified water at about        55° C. based on a total weight of the stevia, so as to form        Subcomposition-I (STEP CP1), all natural flavors such as        pineapple and orange flavors are incorporated with stevia;    -   dissolving a first measurement of curcumin mix (curcumin,        piperic acid, sodium ascorbate, ascorbic acid blend that        includes citrus bioflavonals) (CM1) in sufficient amount of hot        purified water at a temperature not more than 65° C., so as of        form Subcomposition-II (STEP CP2),    -   adding and/or mixing Subcomposition-I to Subcomposition-II, so        as to form Subcomposition-III (STEP CP3);    -   adding and/or mixing surfactant/emulsifier (e.g., TWEEN-80)        and/or citric acid to Subcomposition-III, so as to form        Subcomposition-IV (STEP CP4);    -   thereafter, stirring Subcomposition-IV for a predetermined time        period, e.g., for 2 minutes, so as to form Subcomposition-V        (STEP CP5);    -   dissolving a polymer in 2% w/w of hot water at not less than        45° C. based on total weight of the polymer, and adding 50%        amount of glycerin by weight to it, and adding and        cyclodextrin-a and cyclodextrin-c up to 3% by mass of the CM1        under stirring and mix together well for not more than 10        minutes so as to form Subcomposition-VI (STEP CP6); in this Step        CP6, polymer may be a PEG, a biopolymer, chitosan, and a        combination thereof; and    -   adding and/or mixing Subcomposition V with Subcomposition-VI, so        as to form Subcomposition-VII, i.e., A1 phase (STEP CP7).

As shown in FIG. 5, the method steps for generating an Oil Phase withEmulsifier (O1) include:

-   -   mixing phospholipids/phospholipids fraction (e.g., sunflower        lecithin) and mixed tocopherols together under 65° C. (STEP        CP8); and    -   stirring mix of phospholipids/phospholipids fraction and mixed        tocopherols for 2 minutes so as to form a Subcomposition-VIII,        i.e., O1 phase (STEP CP9).

The further steps for preparing a Curcumin-C with polymer include:

-   -   adding/mixing the Subcomposition-VII (A1) and the        Subcomposition-VIII (O1) into in a Stainless Steel vessel (STEP        CP10);    -   performing first homogenizing step by mixing the A1 and O1 at        1,000 rpm progressively increasing to 5,000 rpm for a first        predetermined time period (e.g. 30 minutes) using a high-shear        homogenizer, so as to form an A1/O1 composition        (Subcomposition-IX) (STEP CP11);    -   adding and/or mixing a second measurement of curcumin mix (CM2)        to the aqueous-oil composition (STEP CP12), this step is        optional based on whether there is any loss of curcumin mix in        the previous steps;    -   performing second homogenizing step by mixing CM2 and the A1/O1        composition for a second predetermined time period (e.g., not        less than 10 minutes) at 1,000 rpm progressively increasing to        5,000 rpm at not more than 65° C., so as to form an A1/O1/CM2        composition (Subcomposition-X) (STEP CP13);    -   adding first flavor (F1) including an oil phase flavor to the        A1/O1/CM2 composition (STEP CP14);    -   performing third step of homogenizing A1/O1/CM2 composition and        the F1 for a third predetermined time period (e.g., 3-5 minutes)        at 1,000 rpm progressively increasing to 5,000 rpm at not more        than 65° C., so as to form an A1/O1/CM2/F1 composition        (Subcomposition-XI) (STEP CP15);    -   adding Gum arabic that is dispersed along with balance quantity        of 50% glycerin (GG) to A1/O1/CM2/F1 composition (STEP CP16);    -   performing fourth step of homogenizing a final liquid, i.e.,        mixture of A1/O1/CM2/F1 composition and GG for a fourth        predetermined time period (e.g., 10 minutes) at 1,000 rpm        progressively increasing to 5,000 rpm at not more than 65° C.,        so as to form an A1/O1/CM2/F1/GG composition        (Subcomposition-XII) (STEP CP17);    -   adding a second flavor (F2) including an aqueous flavor to        A1/O1/CM2/F1/GG composition (STEP CP18); and making up the        weight to 100% with purified water under constant stirring,        i.e., by performing fifth step of homogenizing by mixing the        A1/O1/CM2/F1/GG composition and the second flavor for a fifth        predetermined time period (e.g., 3-5 minutes) using the high        shear homogenizer rotated at 1,000 rpm progressively increasing        to 3,500 rpm at not more than 65° C., so as to form an        A1/O1/CM2/F1/GG/F2 composition (Subcomposition-XIII) (STEP        CP19); and    -   allowing flavors to maturate for 6 hours in the        aqueous-oil-curcumin mix-first-flavor-gum-second-flavor        composition, so as to form Subcomposition-XIV (STEP CP20);    -   subsequently, nitrogen-flushing a final liquid, i.e. the        aqueous-oil-curcumin mix-first-flavor-gum-second-flavor        composition (STEP CP21); and    -   further, spray drying the aqueous-oil-curcumin        mix-first-flavor-gum-second-flavor composition and        placing/storing the spray dried composition in a well labeled        and sealed container (STEP CP22).

In this manner, the Curcumin-C with polymer (aqueous-oil-curcuminmix-first-flavor-gum-second-flavor composition) is produced. If thedietary supplement Curcumin-C is to be used in gummy bears orchocolates, then last method step C22 is not performed so that thedietary supplement Curcumin-C with polymer remains in gel form.

The Curcumin-C with polymer is a composition in a dispersion in whichthe Curcumin mix is incorporated within the liposomal vesicles. TheCurcumin-C dispersion may be filtered using a tangential flow techniquewhich washes out outer periphery of liposomal vesicles so as to removeinactive ingredient contained outside the liposomal vesicles. Thetangential flow technique is discussed herein. The tangential flow doesnot wash out or remove polymer coating surrounding the liposomalvesicles.

The dietary supplement compositions such as those discussed herein areincorporated in gummies, chocolates, tablets, capsules, sprays/atomizersand powders. The dietary supplement compositions in powder formreconstitute liposomes when dissolved in water.

For a more complete understanding of the present invention, the readeris referred to the following detailed description section, which shouldbe read in conjunction with the accompanying drawings. Throughout thefollowing detailed description and in the drawings, like numbers referto like parts.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flowchart showing method steps of generating an aqueousphase for Curcumin-C without polymer according to an illustrativeembodiment of the present invention.

FIG. 2 is a flowchart showing method steps of generating an oil phasefor Curcumin-C without polymer.

FIG. 3 is flowchart showing steps of preparing Curcumin-C withoutpolymer.

FIG. 4 is a flowchart showing method steps of generating an aqueousphase for Curcumin-C with polymer according to an illustrativeembodiment of the present invention.

FIG. 5 is a flowchart showing method steps of generating an oil phasefor Curcumin-C with polymer.

FIG. 6 is flowchart showing steps of preparing Curcumin-C with polymer.

FIG. 7 is a flowchart showing method steps of generating an aqueousphase for Glutasome without polymer according to an illustrativeembodiment of the present invention.

FIG. 8 is a flowchart showing method steps of generating an oil phasefor Glutasome without polymer.

FIG. 9 is flowchart showing steps of preparing Glutasome withoutpolymer.

FIG. 10 is a flowchart showing method steps of generating an aqueousphase for Glutasome with polymer according to an illustrative embodimentof the present invention.

FIG. 11 is a flowchart showing method steps of generating an oil phasefor Glutasome with polymer.

FIG. 12 is flowchart showing steps of preparing Glutasome with polymer.

FIG. 13 is a flowchart showing method steps of generating an aqueousphase of dietary supplement composition for gummies according to anillustrative embodiment of the present invention.

FIG. 14 is a flowchart showing method steps of generating an oil phaseof dietary supplement composition for gummies.

FIG. 15 is flowchart showing steps of preparing dietary supplementcomposition for gummies.

FIG. 16 is a schematic view of a filling apparatus for making gummiesand chocolates.

FIG. 17 is a view of a gummy prepared using the filling apparatus.

DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

The present invention provides dietary supplement compositions, whichmay be in a liquid, gel or powder form. One or more of activenutritional ingredients such as curcumin, reduced glutathione, vitaminA, vitamin B₁ (thiamine), vitamin B₂ (riboflavin), vitamin B₃ (niacin),vitamin B₅ (pantothenic acid), vitamin B₆ (pyridoxine), vitamin B₇(biotin), vitamin B₉ (folic acid), vitamin B₁₂ (cobalamin), vitamin C(ascorbic acid), vitamin D, vitamin E, vitamin K, trace mineral iron,trace mineral zinc, trace mineral iodine, trace mineral copper, tracemineral manganese, trace mineral fluoride, trace mineral chromium, tracemineral selenium, trace mineral molybdenum, and trace mineral boron,etc. are incorporated in a distinctive matrix. Such matrix facilitatesefficient oral intake and absorption of powerful nutrients includingantioxidants into a human body or an animal body for an extended timeperiod. The active ingredients such as sodium ascorbate and ascorbicacid, and reduced glutathione are incorporated, i.e., enclosed inliposomal vesicles of phospholipids. The liposomal vesicles may coveredby providing a free flowing barrier coating a polymer including one ofPEG, a biopolymer (derived from fenugreek seeds), chitosan, and acombination thereof. The polymer provides a physical barrier coating tothe liposomal vesicles.

In other words, the polymer acts as a liner to liposomal vesicles.However, polymer is not attached to the liposomal vesicles. Theliposomal vesicles may be of various sizes and shapes. Generally, theliposomal vesicles are about 40-400 μm in diameter. Various flavors,such as oil phase flavors and aqueous phase flavor, may be added to thedietary supplement compositions. Generally, the dietary supplementcompositions may include one or more of oil phase flavor such as acitrus flavor, and aqueous phase flavor such as a pineapple flavor, awatermelon flavor. The dietary supplement may also includepolysaccharide, such as gum arabic, and glycerin.

Materials Used

In the following paragraphs various materials used are brieflydisclosed. The list is not extensive and does not include all thematerials used in the present invention.

Polymers

A polymer is a substance that has a molecular structure consistingmainly a large number of similar units bonded together. The polymer maybe synthetic or naturally occurring. The polymer may be a biopolymer,such as, one derived from fenugreek seeds, which may be useful for veganpeople. Polymers coating to liposomal vesicles provides extra strengthto liposomal vesicles filled with nutritional ingredients so to sustainthem in a blood stream for an extended time period.

Polyethylene Glycol (PEG)

In the dietary supplement compositions of the present invention, asuitable polymer such as PEG may be used as a barrier coating forliposomal vesicles (liposomes). The PEG provides free form, linearcoating to the liposomal vesicles. The molecular weight of the PEG isrange of 400 Da to 20,000 Da in the formulation. The PEG only occupiesthe space between the liposomes. The PEG is not attached to liposomesvia a covalent bond. In other words, the PEG does not form part of theliposomes. Since the PEG does not form part of liposomes, the amount ofits addition in the composition can easily be varied. The PEG used inthe dietary supplement compositions of the present invention is known asCarbowax 400, which has two free —OH ends as shown in the followingillustration. The PEG is listed in the Chemical Abstract Service (CAS)of the American Chemical Society, and identified as CAS Registry Number25322-68-3. It belongs to chemical family of Oxyalkylene Polymer. It hasCFTA nomenclature-PEG-8.

The PEG used in the present invention has an average molecular weight:380-420 g/mole. It has colorless, odorless liquid appearance due to itslow toxicity. It has a range of average hydroxyl number, mg 264-300KOH/g. It has density of 1.1255 g/cm³ at a temperature of 20° C., andmelting or freezing range of 4 to 8 C. It is completely soluble in waterat a temperature of 20° C. Its viscosity is 7.3 cST at a temperature of100° C. It has 8.7 units average number of repeating oxyethylene. It hasaverage liquid specific heat of 0.51 cal/g/° C., and heat of fusion of36 Cal/g. Its pH is 4.5-7.5 at 25° C. in 5% aqueous solution. Its flashpoint, pensky martens closed cup is 227° C. Its flash point, ClevelandMartens Closed Open Cup is 263° C. Its weight is 9.39 lbs/gal at atemperature of 20° C.

Biopolymers

As a substitute to PEG or in combination with PEG, one or more suitablebiopolymers may be used as a coating material for providing coating toliposomal vesicles. Such biopolymers may include saponins or fractionsthereof, which are compounds found in various plant species. Saponinsmay form soap-like foaming when shaken in aqueous solutions.

Saponin Rich Fractions

In the present invention, one or more of saponin rich fractions obtainedfrom fenugreek seeds are used. It may be noted that fenugreek seeds,also known as Trigonella foenum-graecum, are good plant-based source ofsaponins. Each saponin includes sapogenin formed of aglycon moiety ofthe molecule, and a sugar. The sapogenin may be a steroid or atriterpene and the sugar moiety may be glucose, galactose, pentose or amethylpentose. The fenugreek seeds have been found to contain severaldifferent saponins, such as diosgenin and its isomers yamogenin,gitogenin and tigogenin. The other furostanols may include smilagenin,sarsasapogenin, neotigenin, yuccagenin, lilagenin and neogitogenin. Inthe present invention, a saponin rich fraction obtained from Fenugreekseeds (for example, Fenusterol® manufactured by Sabinsa Corporation, 750S. Innovation Circle, Payson, Utah 84651) is used.

Chitosan

Chitosan is a biopolymer. It is a linear polysaccharide. It is foundmainly in the exoskeleton of marine animals such as shrimp, crabs, orlobsters. It is generally made by treating the chitin shells of shrimpand other crustaceans with an alkaline substance, e.g., sodiumhydroxide.

Phospholipids

Phospholipids are lipids which form cell membranes. Phospholipids formlipid bilayers since they are amphiphilic. Phospholipids includehydrophobic fatty acid tails and a hydrophilic head, joined together bya glycerol molecule. Lecithins are usually phospholipids includingphosphoric acid with choline, glycerol or other fatty acids such asglycolipids or triglyceride. In the present invention, lecithin insunflower (helianthus annuus) seed oil (sunflower lecithin) is used. Thelecithin has phospholipid fraction with typically 35%phosphatidylcholine and other phospholipids in a sunflower oil basedcarrier system. Generally, in its natural form, it is gold yellow tobrown color. It is a maximum viscosity of 7,000 mPas at a temperature of25° C. However, other suitable phospholipids may be used.

Lecithins

Lecithins, which are generally used as emulsifiers, are prepared byextracting and purifying phospholipids from naturally occurring productssuch as soybeans, eggs, sunflower and canola seeds. Lecithins havedifferent affinities for oil and water thus making them amphiphilic. Thesimultaneous hydrophilic (water-loving) and hydrophobic(water-repelling) properties of lecithins enable them to make stableblends of materials that otherwise do not mix easily and tend toseparate. Lecithins are helpful for dispersing and suspending powdersinto liquids, controlling the viscosity of liquids and semi-liquids,preventing foods from sticking to contact surfaces, and preventingadhesion of food products to one another.

Lecithins contain phospholipids, such as phosphatidylcholine (PC),phosphatidylserine (PS) and derivatives such as glycero-phosphocholine(alpha-GPC) are known to be beneficial to the function of the liver,brain, heart, and other organs of humans.

The phospholipids composition in a typical soybean-based liquidlecithins is: phosphatidylcholine (PC, 14-16%); phosphatidylethanolamine(PE,10-15%); phosphatidylinositol (PI, 10-15%); and phosphatidic acid(PA, 5-12%).

Glycerin

Glycerin is a polyol, i.e., a sugar alcohol compound. It is asweet-tasting colorless, odorless and viscous liquid. It may be used asa sweetener and/or as a hygroscopic substance. It can be eithersynthetic or plant based.

Reduced Glutathione (GSH)

Glutathione is a tripeptide containing a free thiol group. Glutathioneexists in the body in two forms, a reduced form (reduced glutathione,GSH) and an oxidized form. Human bodies constantly produce free radicalmolecules as a byproduct of metabolism. The GSH is an antioxidant thatprotects cells and tissues by scavenging free radicals. In this process,GSH is transformed into the oxidized form. However, GSH can quickly bedepleted under heavy bouts of free radical stress or exposure tocompounds that require detoxification. A shift in the ratio towards theoxidized state leaves cells and tissues vulnerable to free radicaldamage and inflammation. Thus, there is a need to prolong release ofdietary supplement compositions including GSH in bloodstream.

The GSH includes glutamic acid, cysteine, and glycine-covalently joinedend-to-end. GSH is crucial for scavenging damaging free radicals. It isalso required for the body's natural immune response and is important inthe cellular detoxification of damaging chemicals.

Potassium Sorbate

Potassium sorbate is a food preservative. It is potassium salt of sorbicacid. It is a white salt, which has solubility of 58.2% in water at atemperature of 20° C.

Sodium Benzoate

Sodium benzoate is a food preservative. It is the sodium salt of benzoicacid. It can be produced by reacting sodium hydroxide with benzoic acid.Benzoic acid occurs naturally at low levels in cranberries, prunes,greengage plums, cinnamon, ripe cloves, and apples.

Stevia

Stevia is extracted from Stevia rebaudiana. It is generally used as asugar substitute. It is includes steviol glycosides, e.g., steviosideand rebaudioside. It is generally recognized as safe to consume forpeople with diabetic issues.

Emulsifiers

Emulsifiers are surfactants which lower interfacial tension between twoliquids, or between a liquid and solid material. Commonly usedemulsifiers in foods are egg yolk, mustard, soy lecithin is anotheremulsifier and thickener, sodium phosphates, sodium stearoyl lactylate,and diacetyl tartaric ester of monoglyceride. In the present invention,nonionic surfactant and emulsifier, e.g., polysorbate 80, may be used incombination with citric acid. Alternatively, citric acid alone can beused. The commercial surfactant and emulsifier, e.g., TWEEN 80 is mostlyused in compositions which use gel based biopolymers. The TWEEN 80 maynot be generally used in the dietary supplement compositions which arespray dried.

Cyclodextrins

Cyclodextrins are oligosaccharides obtained by enzymatic means fromstarch-containing raw materials such as corn or potatoes. Cyclodextrinsare vegetarian-grade and non-allergenic, and do not have an E number.The characteristic feature of cyclodextrin molecules is theirring-shaped, three-dimensional structure, with a hydrophobic cavity inthe center, which can receive a lipophilic “guest” molecule—provided itssize and shape are compatible its hydrophilic outer surface ensurescompatibility with aqueous systems. This allows the applications ofcyclodextrins to be utilized for masking bitter tasting substances andstabilizing aromas. Cyclodextrins may be composed of 5 or moreα-D-glucopyranoside units linked as 1->4. The cyclodextrins used in thepresent invention include six and eight units glucose monomers in aring, i.e., α-cyclodextrin: 6-membered sugar ring molecule(cyclodextrin-a), and γ-cyclodextrin: 8-membered sugar ring molecules(cyclodextrin-c). The cyclodextrins are hydrophobic inside andhydrophilic outside.

The cyclodextrin-a has CAS Number 10016-20-3, its formula is C₃₆H₆₀O₃₀and its weight is 972.84 g/mo. The chemical structure of cyclodextrin-ais shown below.

The cyclodextrin-c has CAS Number 17465-86-0, its formula is C₄₈H₈₀O₄₀and its weight is 1297.12 g/mo. The chemical structure of cyclodextrin-cis shown below.

According to the present invention, generally, 3% in equal parts ofcyclodextrin-a and cyclodextrin-c of molecular weight of the activeingredient in solution are added.

Pterostilbene

Pterostilbene (trans-3,5-dimethoxy-4-hydroxystilbene) is a naturallyderived compound found primarily in blueberries and Pterocarpusmarsupium plants. Parts of the plants have long been believed to havemedicinal properties in Ayurveda. Substantial evidence suggests thatpterostilbene may have numerous preventive and therapeutic properties ina vast range of human diseases that include neurological,cardiovascular, metabolic, and hematologic disorders. Further benefitsof pterostilbene have been reported in preclinical trials, in whichpterostilbene was shown to be a potent anticancer agent in severalmalignancies.

The structure of pterostilbene is shown below:

Pterostilbene is structurally similar toresveratrol, a compound found inred wine that has comparable antioxidant, anti-inflammatory, andanticarcinogenic properties; however, pterostilbene exhibits increasedbioavailability due to the presence of two methoxy groups which cause itto exhibit increased lipophilic and oral absorption.

Pterostilbene reduces oxidative stress and production of reactive oxygenspecies, such as hydrogen peroxide and superoxide anion derivedpolyphenol with antioxidant properties. Pterostilbene possess skinwhitening activity because of the anti-oxidant activity. Pterostilbenealso acts as a ultraviolet protector against harmful radiations. Thehigher bioavailability of pterostilbene contributes to many of thehealth benefits of pterostilbene. The potential anti-bacterial activityof pterostilbene helps to reduce the skin diseases caused by bacteria.It has got higher oral bioavailability and long withstanding capacity inthe body, thereby extending its application. Pterostilbene alsoinhibited melanin formation and inhibited the action of enzymetyrosinase, which all contributes to the ageing.

Pterostilbene is isolated by solvent extraction of dried wood ofPterocarpus (Pterocarpus marsupium, family: Fabaceae). This is thenfurther purified to obtain powder form.

Curcumin

Curcumin is the principal curcuminoid of turmeric, also known as curcumalonga, which is a member of the ginger family (Zingiberaceae). Curcuminhas been used in Ayurvedic medicines. Its known identifier is CASNumber:458-37-7. Its Chemical formula is C₂₁H₂₀O₆; molar mass is 368.39g·mol⁻¹ and its melting point is 183° C. (361° F.; 456 K).

Curcumin is obtained from Aurea Biolabs (P) Limited Kolenchery, Cochin,Kerala, India 682311. Aurea Biolabs trades curcumin under brand nameAcumin. However, curcumin may be obtained from other sources. Curcuminmay also be grown locally.

Vitamin C

Vitamin C is ascorbic acid. Vitamin C is water soluble. Vitamin C(Pureway C) is obtained from Innovation Labs Inc., 12901 SW 122nd Ave#102, Miami, Fla. 33186.

Gum Arabic

Gum arabic is a natural gum. It is made of the hardened sap of variousspecies of the acacia tree. It is also known as acacia gum. It is acomplex mixture of glycoproteins and polysaccharides. It is edible. Ithas E number E414.

Tangential Flow Technique

A tangential flow filtration system is a membrane-based filtration forclarifying and concentrating materials in dispersion such as liposomalvesicles. In a tangential flow filtration technique, a fluid (such as,dietary supplement composition, e.g., Curcumin-C dispersion) is pumpedtangentially along a surface of a membrane. An applied pressure servesto force a portion of the fluid through the membrane to the filtrateside. Liposomal vesicles (having nutrients incorporated therein) thatare too large to pass through the membrane pores are retained on theupstream side. However, the liposomal vesicle (retained components) donot build up at the surface of the membrane. Instead, they are sweptalong by the tangential flow. The inactive ingredient contained outsidethe liposomal vesicles (fines size particles) are filtered through themembrane and separated from the liposomal vesicles. The tangential flowfiltration system may be used when liposomal vesicles are smaller thanthe inactive ingredient particles.

Illustrative Methods

The illustrative methods of preparing such dietary supplementcompositions generally include (1) preparing aqueous phase, (2)preparing oil phase with emulsifier, and (3) mixing/homogenizing theaqueous and oil phases. The methods are described with respect tovarious illustrative dietary supplement compositions including one ormore nutrients. A nutrient is a component used for surviving and growingof humans and animals. Examples of nutrients are vitamins, minerals,antioxidants, proteins, fats and carbohydrates. The methods describedbelow may be applicable to encapsulating variety of nutrients, such as,e.g., vitamins, minerals, antioxidants, proteins, carbohydrates, fats,in liposomal vesicles.

The method of making the following two illustrative dietary supplementcompositions Curcumin-C(which mainly has curcumin and vitamin C asactive nutrient ingredients) and Glutasome (which mainly has reducedglutathione and vitamin C as active ingredients) are discussed.

Curcumin-C

Curcumin-C, which mainly includes curcumin and vitamin C as activeingredients, can be made in two different compositions. The firstcomposition, e.g., Curcumin-C without polymer, may include allingredients free from genetically modified organisms (GMO), that is, allingredients are Non-GMO ingredients, and non-soy preparation that arefree from preservatives. However, if desired, it is possible to use GMOingredients in combination with non-GMO ingredients. The Curcumin-C isincorporated in liposmal vesicles. In the Curcumin-C without polymercomposition, liposmal vesicles are not provided with barrier coating ofa polymer. The polymer is one of PEG, a biopolymer (derived fromfenugreek seeds), chitosan, and a combination thereof. The phrase‘combination thereof’ means PEG and biopolymer; or PEG and chitosan; orbiopolymer and chitosan; or PEG, biopolymer and chitosan.

The second composition, herein may be referred as Curcumin-C withPolymer is a variation of the first composition in that it includesbarrier coating a polymer around and/or between liposomal vesicles.

It may be noted that both the first and second compositions are designedto be selectively flavored, as desired, such as pineapple and orangeincorporated with stevia and citric acid, and to allow the liposomalvesicles to reconstitute within the water.

A typical composition of Curcumin-C with or without polymer is asfollows:

-   -   Curcumin—Acumin (50%)—250 mg    -   Piperic Acid—3 mg    -   Pureway—C—150 mg (Vitamin C)    -   Sunflower Lecithin—500 mg    -   Citric Acid—600 mg    -   Gum Arabic—1597 mg    -   Stevia—105 mg    -   Orange Flavor—140 mg    -   Pineapple Flavor        Curcumin-C without Polymer

The method steps of making Curcumin-C without polymer are discussedbelow. As shown in FIGS. 1-3, the method of making Curcumin-C withoutpolymer mainly includes (1) preparing aqueous phase (A1), (2) preparingoil phase with emulsifier (O1), and (3) mixing/homogenizing the aqueousand oil phases.

As shown in FIG. 1, the method steps for generating/preparing an aqueousphase (A1) include STEPS C1 through C5. These steps are:

dissolving stevia in 5% w/w of hot purified water at about 55° C. basedon a total weight of the stevia, so as to form Subcomposition-I (STEPC1), all natural flavors such as pineapple and orange flavors areincorporated with stevia;

dissolving a first measurement of curcumin mix (CM1) in sufficientamount of hot purified water at a temperature not more than 65° C., soas of form Subcomposition-II (STEP C2), the curcumin mix includescurcumin, piperic acid, sodium ascorbate, ascorbic acid blend thatincludes citrus bioflavonals;

adding and/or mixing Subcomposition-I to Subcomposition-II, so as toform Subcomposition-III (STEP C3);

adding and/or mixing surfactant/emulsifier (e.g., TWEEN-80) and/orcitric acid to Subcomposition-III, so as to form Subcomposition-IV (STEPC4); the TWEEN 80 may not be generally used in the dietary supplementcompositions which are required to be spray dried;

thereafter, stirring Subcomposition-IV for a predetermined time period,e.g., for 2 minutes, so as to form Subcomposition-V (STEP C5);

In this manner, by performing steps C1 through C5, an aqueous phase forCurcumin-C without polymer is generated.

As shown in FIG. 2, the method steps for generating an Oil Phase withEmulsifier (O1), i.e., Subcomposition-VI, include:

mixing phospholipids/phospholipids fraction (e.g., sunflower lecithin)and mixed tocopherols together under 65° C. (STEP C6); and

stirring mix of phospholipids/phospholipids fraction and mixedtocopherols for 2 minutes so as to form a Subcomposition-VI, i.e., anoil phase (STEP C7).

In this manner, by performing steps C6 and C7, an oil phase is generatedfor Curcumin-C.

As shown in FIG. 3, the further steps for preparing a Curcumin-C dietarysupplement include:

adding/mixing the Subcomposition-V (A1) and the Subcomposition-VI (O1)into in a Stainless Steel vessel (STEP C8);

performing first homogenizing step by mixing the A1 and the O1 at 1,000rpm progressively increasing to 5,000 rpm for a first predetermined timeperiod (e.g. 30 minutes) using a high-shear homogenizer, so as to forman A1/O1 composition (Subcomposition-VII) (STEP C9);

adding and/or mixing a second measurement of curcumin mix (CM2) to theA1/O1 composition (STEP C10), this step is optional depending on loss ofcurcumin and vitamin C in the previous steps;

performing second homogenizing step by mixing CM2 and the A1/O1composition for a second predetermined time period (e.g., not less than10 minutes) at 1,000 rpm progressively increasing to 5,000 rpm at notmore than 65° C., so as to form an A1/O1/CM2 composition(Subcomposition-VIII) (STEP C11);

adding a first flavor (F1) including an oil phase flavor to theA1/O1/CM2 composition (STEP C12);

performing third step of homogenizing A1/O1/CM2 composition and the F1for a third predetermined time period (e.g., 3-5 minutes) at 1,000 rpmprogressively increasing to 5,000 rpm at not more than 65° C., so as toform an A1/O1/CM2/F1 composition (Subcomposition-IX) (STEP C13);

adding gum arabic dispersed along with balance quantity of 50% glycerin(GG) to A1/O1/CM2/F1 composition (STEP C14), xanthan gum may be used inplace of gum arabic;

performing fourth step of homogenizing a final liquid, i.e., mixture ofA1/O1/CM2/F1 composition and GG for a fourth predetermined time period(e.g., 10 minutes) at 1,000 rpm progressively increasing to 5,000 rpm atnot more than 65° C., so as to form an A1/O1/CM2/F1/GG composition(Subcomposition-X) (STEP C15);

adding a second flavor (F2) including an aqueous phase flavor to theA1/O1/CM2/F1/GG composition (STEP C16); and making up the weight to 100%with purified water under constant stirring, i.e., by performing fifthstep of homogenizing by mixing the A1/O1/CM2/F1/GG composition and theF2 for a fifth predetermined time period (e.g., 3-5 minutes) using thehigh shear homogenizer rotated at 1,000 rpm progressively increasing to3,500 rpm at not more than 65° C., so as to form an A1/O1/CM2/F1/GG/F2composition (Subcomposition-XI) (STEP C17); and

allowing flavors to maturate for 6 hours in the A1/O1/CM2/F1/GG/F2composition, so as to form Subcomposition-XII (STEP C18);

subsequently, nitrogen-flushing a final liquid, i.e. theA1/O1/CM2/F1/GG/F2 composition (STEP C19); and

finally, spray drying the A1/O1/CM2/F1/GG/F2 and placing/storing thespray dried composition in a well labeled and sealed container.

In this manner Curcumin-C without polymer (aqueous-oil-curcuminmix-first-flavor-gum-second-flavor composition) is produced. The timeperiods for various steps noted above may be varied.

The Curcumin-C without polymer composition is a dispersion in which thecurcumin mix is incorporated within the liposomal vesicles. TheCurcumin-C dispersion may be filtered using a tangential flow techniquewhich washes out outer periphery of liposomal vesicles so as to removeinactive ingredient contained outside the liposomal vesicles.

The time for flavoring is generally limited to 6 hours to prohibitbacterial growth. However, the flavoring time may be extended ifpreservatives those inhibiting bacteria growth are used.

The spray drying process allows the aqueous-oil-curcuminmix-first-flavor-gum-second-flavor composition be put into a spray dryerwith minimum inlet temperature at 105° C.

When using a spray dryer the average recovery rate is 92% so it isgenerally desirable to always add 10% overage on all actives ingredientsin order to offset loss due to spray process.

Curcumin-C with Polymer

Curcumin-C with polymer is a variation of the Curcumin-C without polymercomposition discussed hereinabove. Curcumin-C with polymer includes abarrier coating of a polymer around and/or between liposomal vesicleshaving Curcumin-C incorporated therein. The barrier coating is notattached to the liposomal vesicles. Rather, it is flow flowing aroundthe liposomal vesicles. The polymer may be one of PEG, and a biopolymerderived from fenugreek seeds, chitosan, and a combination thereof. Suchpolymer coating provides extra strength to liposomal vesicles filledwith Curcumin-C. When the composition including Curcumin-C with polymeris ingested, it slowly releases of Curcumin-C in a blood stream over anextended time period.

The method steps of making Curcumin-C with polymer are discussed below.As shown in FIGS. 4-6, the method of making Curcumin-C with polymerincludes (1) preparing aqueous phase having a polymer, (2) preparing oilphase with emulsifier, and (3) mixing/homogenizing the aqueous and oilphases.

As shown in FIG. 4, the method steps for generating/preparing an aqueousphase (A1) include STEPS CP1 through CP7. These steps are:

dissolving stevia in 5% w/w of hot purified water at about 55° C. basedon a total weight of the stevia, so as to form Subcomposition-I (STEPCP1), all natural flavors such as pineapple and orange flavors areincorporated with stevia;

dissolving a first measurement of curcumin mix (CM1) in sufficientamount of hot purified water at a temperature not more than 65° C., soas of form Subcomposition-II (STEP CP2), the curcumin mix includescurcumin, piperic acid, sodium ascorbate, ascorbic acid blend thatincludes citrus bioflavonals;

adding and/or mixing Subcomposition-I to Subcomposition-II, so as toform Subcomposition-III (STEP CP3);

adding and/or mixing surfactant/emulsifier (e.g., TWEEN-80) and/orcitric acid to Subcomposition-III, so as to form Subcomposition-IV (STEPCP4);

thereafter, stirring Subcomposition-IV for a predetermined time period,e.g., for 2 minutes, so as to form Subcomposition-V (STEP CP5);

dissolving one of PEG, a biopolymer (such as one derived from fenugreekseeds), chitosan, and a combination thereof in 2% w/w of hot water atnot less than 45° C. based on a total weight of polymer, and adding 50%amount of glycerin by weight to it, and adding one of hydrogenatedglucose syrup/hydrolyzed starch (such as Lycasi) or cyclodextrin-a andcyclodextrin-c up to 3% by mass of the curcumin mix (addition ofcyclodextrin-a and cyclodextrin-c generally preferable when activeingredients have fowl, unpleasant smell or taste) under stirring and mixtogether well for not more than 10 minutes so as to formSubcomposition-VI (STEP CP6); and

adding and/or mixing Subcomposition V with Subcomposition-VI, so as toform Subcomposition-VII, i.e., an aqueous phase (STEP CP7).

In this manner, by performing steps CP1 through CP7, an aqueous phasefor curcumin-c with polymer is generated.

In cases where the active ingredients have smell or taste issues thatprohibit pleasant organoleptic experience, the hydrolyzed starch may beentirely replaced with cyclodextrin-a and cyclodextrin-c in an amountequal to 3% by mass of the actual active ingredients. This process canbe extended from <10 minutes to 1 hour when cyclodextrin-a andcyclodextrin-c are used in place of hydrolyzed starch. In Curcumin-Cdietary supplement compositions, it is not required that cyclodextrinsbe added because the active ingredient—curcumin mix—does not exhibitfowl, unpleasant taste or smell for most of the consumers. However, forconsumer who find curcumin mix having fowl taste or smell, orunpleasant/undesirable taste or smell, cyclodextrin-a and cyclodextrin-care added in the method Step CP 6.

As shown in FIG. 5, the method steps for generating an Oil Phase withEmulsifier (O1), i.e., Subcomposition-VI, include:

-   -   mixing phospholipids/phospholipids fraction (e.g., sunflower        lecithin) and mixed tocopherols together under 65° C. (STEP        CP8); and    -   stirring mix of phospholipids/phospholipids fraction and mixed        tocopherols for 2 minutes so as to form a Subcomposition-VIII,        i.e., an oil phase (STEP CP9).

In this manner, by performing steps CP8 and CP9, an oil phase isgenerated for curcumin-C with polymer. As it may be noted generation ofoil phase for Curcumin-C without polymer and curcumin-C with polymer issame.

As shown in FIG. 3, the further steps for preparing a Curcumin-C withpolymer include:

-   -   adding/mixing the Subcomposition-VII (A1) and the        Subcomposition-VIII (O1) into in a Stainless Steel vessel (STEP        CP10);    -   performing first homogenizing step by mixing the A1 and the O1        at 1,000 rpm progressively increasing to 5,000 rpm for a first        predetermined time period (e.g. 30 minutes) using a high-shear        homogenizer, so as to form an A1/O1 (Subcomposition-IX) (STEP        CP11);    -   adding and/or mixing a second measurement of curcumin mix (CM2)        to the aqueous-oil composition (STEP CP12), this step is        optional and is performed based on whether there is any loss of        curcumin and vitamin C in the previous steps;    -   performing second homogenizing step by mixing CM2 and the A1/O1        composition for a second predetermined time period (e.g., not        less than 10 minutes) at 1,000 rpm progressively increasing to        5,000 rpm at not more than 65° C., so as to form an A1/O1/CM2        composition (Subcomposition-X) (STEP CP13);    -   adding a first flavor (F1) including an oil phase flavor to the        A1/O1/CM2 composition (STEP CP14);    -   performing third step of homogenizing A1/O1/CM2 composition and        the F1 for a third predetermined time period (e.g., 3-5 minutes)        at 1,000 rpm progressively increasing to 5,000 rpm at not more        than 65° C., so as to form an A1/O1/CM2/F1 composition        (Subcomposition-XI) (STEP CP15);    -   adding gum arabic dispersed along with balance quantity of 50%        glycerin (GG) to A1/O1/CM2/F1 composition (STEP CP16), xanthan        gum may be used instead of gum arabic;    -   performing fourth step of homogenizing a final liquid, i.e.,        mixture of A1/O1/CM2/F1 composition and GG for a fourth        predetermined time period (e.g., 10 minutes) at 1,000 rpm        progressively increasing to 5,000 rpm at not more than 65° C.,        so as to form an A1/O1/CM2/F1/GG composition        (Subcomposition-XII) (STEP CP17);    -   adding a second flavor (F2) including an aqueous phase flavor to        the A1/O1/CM2/F1/GG composition (STEP CP18); and making up the        weight to 100% with purified water under constant stirring,        i.e., by performing fifth step of homogenizing by mixing the        A1/O1/CM2/F1/GG composition and the F2 for a fifth predetermined        time period (e.g., 3-5 minutes) using the high shear homogenizer        rotated at 1,000 rpm progressively increasing to 3,500 rpm at        not more than 65° C., so as to form an A1/O1/CM2/F1/GG/F2        composition (Subcomposition-XIII) (STEP CP19); and    -   allowing flavors to maturate for about 6 hours in the        A1/O1/CM2/F1/GG/F2 composition, so as to form Subcomposition-XIV        (STEP CP20);    -   subsequently, nitrogen-flushing a final liquid, i.e. the        A1/O1/CM2/F1/GG/F2 composition (STEP CP21); and    -   further, spray drying the A1/O1/CM2/F1/GG/F2 composition and        placing/storing the spray dried composition in a well labeled        and sealed container (STEP CP22).

In this manner Curcumin-C with Polymer is made. The time periods forvarious steps noted above may be varied.

The Curcumin-C with polymer is a dispersion in which the curcumin mix isincorporated within the liposomal vesicles. The liposomal vesicles areprovided with free flowing barrier coating of the polymer, i.e., one ofPEG, a biopolymer, chitosan, and a combination thereof. The Curcumin-Cdispersion may be filtered using a tangential flow technique whichwashes out outer periphery of liposomal vesicles so as to removeinactive ingredient contained outside the liposomal vesicles. It may be,however, noted that the tangential flow does not wash out barriercoating of polymers surrounding the liposomes.

The time for flavoring is generally limited to 6 hours to prohibitbacterial growth. The spray drying process allows theaqueous-oil-curcumin mix-first-flavor-gum-second-flavor composition beput into a spray dryer with minimum inlet temperature at 105° C. Asnoted above, when using a spray dryer the average recovery rate is 92%so it is generally desirable to always add 10% overage on all actives inorder to offset loss due to spray process.

Glutasome

Glutasome is a dietary supplement composition that includes reducedglutathione as one of active ingredients. The Glutasome can be made indifferent compositions. The first composition, e.g., Glutasome withoutpolymer, may include all ingredients free from genetically modifiedorganisms (GMO), that is, all ingredients are Non-GMO ingredients, andnon-soy preparation that are free from preservatives. However, ifdesired, it is possible to use GMO ingredients in combination with orwithout non-GMO ingredients. In the Glutasome, the active ingredientsare reduced glutathione, piperic acid, sodium ascorbate, ascorbic acidblend that includes citrus bioflavonals (mix) and pterostilbene. TheGlutasome is encapsulated in liposmal vesicles. Such liposomal vesiclesdo not have a barrier coating of a polymer applied to them.

The second composition (Glutasome with Polymer) is a variation of thefirst composition in that it includes barrier coating of a polymeraround and/or between liposomal vesicles. Again, the ingredients usedmay be GMO or non-GMO, or combination thereof. The polymer coatingprovides extra strength to liposomal vesicles filled with reducedglutathione (and additional active ingredients) so to sustain them in ablood stream for an extended time period.

It may be noted that both the first and second compositions are designedto be selectively flavored, as desired, such as pineapple and orange orraspberry and/or lemon flavors incorporated with stevia and citric acid,and to allow for the liposomal vesicles to reconstitute within thewater.

A typical composition of Glutasome compositions with or without polymerincludes:

Glutathione—500 mg

Pureway—500 mg (Vitamin C)

Piperic Acid—3 mg

Pterostilbene—100 mg

Sunflower Lecithin—500 mg

Citric Acid—1800 mg

Gum Arabic—797 mg

Stevia —180 mg

Raspberry Flavor—1380 mg

Lemon Flavor—105 mg

Soluble Dietary Fiber—75 mg (the soluble dietary fiber may becyclodextrin-a)

Sodium Chloride—60 mg

Glutasome without Polymer

The method steps of making Glutasome without Polymer are discussedbelow. As shown in FIGS. 7-9. In Glutasome without polymer, the activeingredient is glutasome mix. The glutasome mix includes reducedglutathione, piperic acid, sodium ascorbate, ascorbic acid blend thatincludes citrus bioflavonals (mix) and pterostilbene.

The method of making Glutasome without polymer includes (1) preparingaqueous phase, (2) preparing oil phase with emulsifier, and (3)mixing/homogenizing the aqueous and oil phases.

As shown in FIG. 7, the method steps for generating/preparing an aqueousphase (A1) include STEPS G1 through G5. These steps are:

dissolving stevia in 5% w/w of hot purified water at about 55° C. basedon a total weight of the stevia, so as to form Subcomposition-I (STEPG1), all natural flavors such as raspberry and lemonade flavors areincorporated with stevia;

dissolving a first measurement of glutasome mix (GM1) in sufficientamount of hot purified water at a temperature not more than 65° C., soas of form Subcomposition-II (STEP G2), again, it may be noted that theglutasome mix includes reduced glutathione, piperic acid, sodiumascorbate, ascorbic acid blend that includes citrus bioflavonals (mix)and pterostilbene;

adding and/or mixing Subcomposition-I to Subcomposition-II, so as toform Subcomposition-III (STEP G3);

-   -   adding and/or mixing surfactant/emulsifier (e.g., TWEEN 80)        and/or citric acid to Subcomposition-III, so as to form        Subcomposition-IV (STEP G4), it may be noted that the        surfactant/emulsifier is generally is not included in all        natural composition which do not include polymers;

thereafter, stirring mixture of the surfactant/emulsifier and/or thecitric acid, and Subcomposition-IV for a predetermined time period,e.g., for 2 minutes, so as to form Subcomposition-V (STEP G5);

In this manner, by performing steps G1 through G5, an aqueous phase (A1)for Glutasome without polymer is generated.

As shown in FIG. 8, the method steps for generating an Oil Phase withEmulsifier (O1), i.e., Subcomposition-VI, include:

-   -   mixing phospholipids/phospholipids fraction (e.g., sunflower        lecithin) and mixed tocopherols together under 65° C. (STEP G6);        and    -   stirring mix of phospholipids/phospholipids fraction and mixed        tocopherols for 2 minutes so as to form a Subcomposition-VI,        i.e., an oil phase (STEP G7).

In this manner, by performing steps G6 and G7, an oil phase (O1) isgenerated for Glutasome without polymer.

As shown in FIG. 9, the further steps for preparing the dietarysupplement composition of Glutasome without polymer include:

adding/mixing the Subcomposition-V (A1) and the Subcomposition-VI (O1)into in a Stainless Steel vessel (STEP G8);

performing first homogenizing step by mixing the A1 and the O1 at 1,000rpm progressively increasing to 5,000 rpm for a first predetermined timeperiod (e.g. 30 minutes) using a high-shear homogenizer, so as to forman A1/O1 composition (Subcomposition-VII) (STEP G9);

adding and/or mixing a second measurement of glutasome mix (GM2) to theA1/O1 composition (STEP G10), this method step is optional depending onloss of glutasome mix in the previous steps;

performing second homogenizing step by mixing GM2 and the A1/O1composition for a second predetermined time period (e.g., not less than10 minutes) at 1,000 rpm progressively increasing to 5,000 rpm at notmore than 65° C., so as to form an A1/O1/GM2 composition(Subcomposition-VIII) (STEP G11);

adding a first flavor (F1) including an oil phase flavor to theA1/O1/GM2 composition (STEP G12);

performing third step of homogenizing A1/O1/GM2 composition and the F1for a third predetermined time period (e.g., 3-5 minutes) at 1,000 rpmprogressively increasing to 5,000 rpm at not more than 65° C., so as toform an A1/O1/GM2/F1 composition (Subcomposition-IX) (STEP G13);

adding Gum arabic dispersed along with balance quantity of 50% glycerin(GG) to the A1/O1/GM2/F1 composition (STEP G14), xanthan gum may usedinstead of gum arabic;

performing fourth step of homogenizing a final liquid, i.e., mixture ofA1/O1/GM2/F1 composition and GG for a fourth predetermined time period(e.g., 10 minutes) at 1,000 rpm progressively increasing to 5,000 rpm atnot more than 65° C., so as to form an A1/O1/GM2/F1/GG composition(Subcomposition-X) (STEP G15);

adding a second flavor (F2) including an aqueous phase flavor to theA1/O1/GM2/F1/GG composition (STEP G16); and making up the weight to 100%with purified water under constant stirring, i.e., by performing fifthstep of homogenizing by mixing the A1/O1/GM2/F1/GG composition and theF2 for a fifth predetermined time period (e.g., 3-5 minutes) using thehigh shear homogenizer rotated at 1,000 rpm progressively increasing to3,500 rpm at not more than 65° C., so as to form an A1/O1/GM2/F1/GG/F2composition (Subcomposition-XI) (STEP G17); and

allowing flavors to maturate for 6 hours in the A1/O1/GM2/F1/GG/F2composition, so as to form Subcomposition-XII (STEP G18);

subsequently, nitrogen-flushing a final liquid, i.e. theA1/O1/GM2/F1/GG/F2 composition (STEP G19); and

further, spray drying the A1/O1/GM2/F1/GG/F2 and placing/storing thespray dried composition in a well labeled and sealed container.

In this manner Glutasome without polymer (aqueous-oil-glutasomemix-first-flavor-gum-second-flavor composition, i.e., A1/O1/GM2/F1/GG/F2composition) is made.

The Glutasome without polymer composition is a dispersion in which theglutasome mix is incorporated within the liposomal vesicles. TheGlutasome dispersion may be filtered using a tangential flow techniquewhich washes out outer periphery of liposomal vesicles so as to removeinactive ingredient contained outside the liposomal vesicles.

The time for flavoring is generally limited to 6 hours to prohibitbacterial growth. However, the flavoring time may be extended ifpreservatives those inhibiting bacteria growth are used.

The spray drying process allows the A1/O1/GM2/F1/GG/F2(aqueous-oil-glutasome mix-first-flavor-gum-second-flavor) compositionbe put into a spray dryer with minimum inlet temperature at 105° C.

When using a spray dryer the average recovery rate is 92% so it isgenerally desirable to always add 10% overage on all actives in order tooffset loss due to spray process.

Glutasome with Polymer

Glutasome with polymer is a variation of the Glutasome without polymerdiscussed hereinabove. Glutasome with polymer includes a barrier coatinga polymer around and/or between liposomal vesicles having glutasome mixincorporated therein. The polymer may be one PEG, a biopolymer derivedfrom fenugreek seeds or marine life, and combination thereof. Suchcoating provides extra strength to liposomal vesicles filled withglutasome mix. When the composition including Glutasome with polymer isingested by humans or animals, it slowly releases of reduced glutathioneand vitamin C (and other active ingredients incorporated in theglutasome mix) in a blood stream over an extended time period.

The method steps of making Glutasome with polymer are discussed below.

As shown in FIGS. 10-12, the method of making Glutasome with polymerincludes (1) preparing aqueous phase having a polymer, (2) preparing oilphase with emulsifier, and (3) mixing/homogenizing the aqueous and oilphases.

As shown in FIG. 10, the method steps for generating/preparing anaqueous phase include STEPS GP1 through GP7. These steps are:

dissolving stevia in 5% w/w of hot purified water at about 55° C. basedon a total weight of the stevia, so as to form Subcomposition-I (STEPGP1), all natural flavors such as raspberry and lemonade flavors areincorporated with stevia;

dissolving a first measurement of glutasome mix (GM1) in sufficientamount of hot purified water at a temperature not more than 65° C., soas of form Subcomposition-II (STEP GP2), it may be noted that theglutasome mix includes reduced glutathione, piperic acid, sodiumascorbate, ascorbic acid blend that includes citrus bioflavonals (mix)and pterostilbene;

adding and/or mixing Subcomposition-I to Subcomposition-II, so as toform Subcomposition-III (STEP GP3);

adding and/or mixing surfactant/emulsifier (e.g., TWEEN-80) and/orcitric acid to Subcomposition-III, so as to form Subcomposition-IV (STEPGP4);

thereafter, stirring Subcomposition-IV for a predetermined time period,e.g., for 2 minutes, so as to form Subcomposition-V (STEP GP5);

dissolving one of PEG, a biopolymer (such as one derived from fenugreekseeds), chitosan and a combination thereof in 2% w/w of hot water at notless than 45° C. based on total weight of polymer, and adding 50% amountof glycerin by weight to it, and adding cyclodextrin-a andcyclodextrin-c (generally preferable when active has a foul, unpleasantsmell or taste, such as in this case) or hydrogenated glucosesyrup/hydrolyzed starch (such as Lycasi) under stirring and mix togetherwell for not more than 10 minutes so as to form Subcomposition-VI (STEPGP6); and

adding and/or mixing Subcomposition V with Subcomposition-VI, so as toform Subcomposition-VII, i.e., an aqueous phase (A1) (STEP GP7).

In this manner, by performing steps GP1 through GP7, an aqueous phasefor Glutasome with polymer is generated.

In cases where the active has smell or taste issues that prohibitpleasant organoleptic experience, the hydrolyzed starch may be replacedwith cyclodextrin-a and cyclodextrin-c in an amount equal to 3% of theactual active ingredient (here, reduced glutathione and vitamin C). Thisprocess can be extended from <10 minutes to 1 hour when cyclodextrin-aand cyclodextrin-c are exchanged or incorporated in place of hydrolyzedstarch.

As shown in FIG. 11, the method steps for generating an Oil Phase withEmulsifier, i.e., Subcomposition-VI, include:

mixing phospholipids/phospholipids fraction (e.g., sunflower lecithin)and mixed tocopherols together under 65° C. (STEP GP8); and

stirring mix of phospholipids/phospholipids fraction and mixedtocopherols for 2 minutes so as to form a Subcomposition-VIII, i.e., anoil phase (STEP GP9).

In this manner, by performing steps GP8 and GP9, an oil phase isgenerated for Glutasome with polymer. As it may be noted methods stepsfor generating oil phase for Glutasome without polymer and Glutasomewith polymer are same.

As shown in FIG. 12, the further steps for preparing a Glutasome withPolymer include:

adding/mixing the Subcomposition-VII (A1) and the oil phaseSubcomposition-VIII (O1) into in a Stainless Steel vessel (STEP GP10);

performing first homogenizing step by mixing the A1 and the O1 at 1,000rpm progressively increasing to 5,000 rpm for a first predetermined timeperiod (e.g. 30 minutes) using a high-shear homogenizer, so as to forman A1/O1 composition (Subcomposition-IX) (STEP GP11);

adding and/or mixing a second measurement of glutasome mix (GM2) to theA1/O1 composition (STEP GP12), this step may be optional depending onloss of GSH and vitamin C in the previous steps;

performing second homogenizing step by mixing GM2 and the A1/O1composition for a second predetermined time period (e.g., not less than10 minutes) at 1,000 rpm progressively increasing to 5,000 rpm at notmore than 65° C., so as to form an A1/O1/GM2 composition(Subcomposition-X) (STEP GP13);

adding a first flavor (F1) including an oil phase flavor to theA1/O1/GM2 composition (STEP GP14);

performing third step of homogenizing A1/O1/GM2 composition and the F1for a third predetermined time period (e.g., 3-5 minutes) at 1,000 rpmprogressively increasing to 5,000 rpm at not more than 65° C., so as toform an A1/O1/GM2/F1 composition (Subcomposition-XI) (STEP GP15);

adding Gum arabic dispersed along with balance quantity of 50% glycerin(GG) to the A1/O1/GM2/F1 composition (STEP GP16), xanthan gum may beused instead of gum arabic;

performing fourth step of homogenizing a final liquid, i.e., mixture ofthe A1/O1/GM2/F1 composition and GG for a fourth predetermined timeperiod (e.g., 10 minutes) at 1,000 rpm progressively increasing to 5,000rpm at not more than 65° C., so as to form an A1/O1/GM2/F1/GGcomposition (Subcomposition-XII) (STEP GP17);

adding a second flavor (F2) including an aqueous phase flavor to theA1/O1/GM2/F1/GG composition (STEP GP18); and making up the weight to100% with purified water under constant stirring, i.e., by performingfifth step of homogenizing by mixing the A1/O1/GM2/F1/GG composition andthe F2 for a fifth predetermined time period (e.g., 3-5 minutes) usingthe high shear homogenizer rotated at 1,000 rpm progressively increasingto 3,500 rpm at not more than 65° C., so as to form anA1/O1/GM2/F1/GG/F2 composition (Subcomposition-XIII) (STEP GP19); and

allowing flavors to maturate for 6 hours in the A1/O1/GM2/F1/GG/F2, soas to form Subcomposition-XIV (STEP GP20);

subsequently, nitrogen-flushing a final liquid, i.e. theA1/O1/GM2/F1/GG/F2 composition (STEP GP21); and

further, spray drying the A1/O1/GM2/F1/GG/F2 and placing/storing thespray dried composition in a well labeled and sealed container (STEPGP22).

In this manner Glutasome with polymer is made. The time periods forvarious steps noted above may be varied.

The Glutasome is a composition in dispersion in which the glutasome mixis incorporated within the liposomal vesicles. The liposomal vesiclesare provided with free flowing barrier coating of the polymer used. TheGlutasome with polymer dispersion may be filtered using a tangentialflow technique which washes out outer periphery of liposomal vesicles soas to remove inactive ingredient contained outside the liposomalvesicles. It may be, however, noted that the tangential flow does notwash out barrier coating of polymers surrounding the liposomes.

The time for flavoring is generally limited to 6 hours to prohibitbacterial growth. The spray drying process allows theaqueous-oil-glutasome mix-first-flavor-gum-second-flavor composition beput into a spray dryer with minimum inlet temperature at 105° C. Asnoted above, when using a spray dryer the average recovery rate is 92%so it is generally desirable to always add 10% overage on all actives inorder to offset loss due to spray process.

Gummies

Gummies are chewable pieces, mostly of sweets. The gummies have a basematerial including gelatin or pectin. As shown in FIG. 17, the gummiesaccording the present invention includes an inner portion Ip, and anouter portion Op which surrounds the inner portion Ip. The outer portionOp includes pectin. Pectin is preferred by vegetarians as it does notinclude any material derived from animals. Pectin is derived from fruitssuch as apples, pears, guavas, quince, plums, gooseberries and oranges.

Typical compositions of different types of gummies (serving size of 2gummies) are provided below. These gummies are made using the methoddescribed herein.

B-12 Gummies

Active Ingredients:

Vitamin A (50% (2000 IU) Vitamin A acetate, 50% (2000 IU) as betacarotene—4000 IUVitamin C (50% ascorbic acid as 125 mg, 50% sodium ascorbate as 125mg)—250 mgVitamin D (as cholecalciferol)—400 IUVitamin E (as dl-alpha tocopherol acetate)—30 IU

Riboflavin (Vitamin B2)—25 mg

Vitamin B6 (as pyridoxine HCl)—5 mg

Folic Acid—400 mcg

Vitamin B-12 (as methylcobalamin) as liposomal B-12-2500 mcg

Biotin—325 mcg

Pantothenic Acid (as d-calcium pantothenate)—10 mgIodine (as potassium iodide)—150 mcgZinc (as zinc oxide)—15 mgSelenium (as sodium selenate)—110 mcgChromium (as chromium picolinate)—120 mcgIron (as ferrous fumarate)—18 mg

Choline—60 mcg

Boron (as boron citrate)—150 mcgInositol (as inositol niacinate)—60 mcgOther Ingredients: Non-GMO glucose, syrup, sugar, pectin, sunflowerlecithin, purified water B-12 gummies are free of gluten, gelatin,contains no yeast, wheat, dairy, eggs, or peanuts. It contains noartificial flavors or preservatives

Omega-3 Gummies

Active Ingredients:

Vitamin A (50% (2000 IU) Vitamin A acetate, 50% (2000 IU) as betacarotene—4000 IUVitamin C (50% ascorbic acid as 125 mg, 50% sodium ascorbate as 125mg)—250 mgVitamin D (as cholecalciferol)—400 IUVitamin E (as dl-alpha tocopherol acetate)—30 IU

Riboflavin (Vitamin B2)—25 mg

Vitamin B6 (as pyridoxine HCl)—5 mg

Folic Acid—400 mcg

Vitamin B-12 (as methylcobalamin)—18 mcg

Biotin—325 mcg

Pantothenic Acid (as d-calcium pantothenate)—10 mgIodine (as potassium iodide)—150 mcgZinc (as zinc oxide)—15 mgSelenium (as sodium selenate)—110 mcgChromium (as chromium picolinate)—120 mcgIron (as ferrous fumarate)—18 mgLife's DHA DHA Omega-3 (docosahexaenoic acid) (from algal oil) asliposomal DHA Omega-3

Choline—60 mcg

Boron (as boron citrate)—150 mcgInositol (as inositol niacinate)—60 mcgOther Ingredients: Non-GMO glucose, syrup, sugar, pectin, sunflowerlecithin, algal oil, glycerin, high oleic sunflower oil, ascorbylpalmitate and tocopherols, beta-carotene and purified waterOmega-3 gummies are free of gluten, gelatin, contains no yeast, wheat,dairy, eggs, or peanuts. it has no artificial flavors or preservatives

Vitamin C Gummies

Active Ingredients:

Vitamin A (50% (2000 IU) Vitamin A acetate, 50% (2000 IU) as betacarotene—4000 IUVitamin C (50% ascorbic acid as 125 mg, 50% sodium ascorbate as 125 mg)as (liposomal Vitamin C)—250 mgVitamin D (as cholecalciferol)—400 IUVitamin E (as dl-alpha tocopherol acetate)—30 IU

Riboflavin (Vitamin B2)—25 mg

Vitamin B6 (as pyridoxine HCl)—5 mg

Folic Acid—400 mcg

Vitamin B-12 (as methylcobalamin)—18 mcg

Biotin—325 mcg

Pantothenic Acid (as d-calcium pantothenate)—10 mgIodine (as potassium iodide)—150 mcgZinc (as zinc oxide)—15 mgSelenium (as sodium selenate)—110 mcgChromium (as chromium picolinate)—120 mcgIron (as ferrous fumarate)—18 mg

Choline—60 mcg

Boron (as boron citrate)—150 mcgInositol (as inositol niacinate)—60 mcgOther Ingredients: Non-GMO glucose, syrup, sugar, pectin, sunflowerlecithin, and purified water.Vitminn C gummies are free of gluten, gelatin. It contains no yeast,wheat, dairy, eggs, or peanuts, artificial flavors or preservatives.

Vitamin D-3 Gummies

Active Ingredients:

Vitamin A (50% (2000 IU) Vitamin A acetate, 50% (2000 IU) as betacarotene—4000 IUVitamin C (50% ascorbic acid as 125 mg, 50% sodium ascorbate as 125mg)—250 mgVitamin D (as cholecalciferol) as (liposomal Vitamin D-3)—400 IUVitamin E (as dl-alpha tocopherol acetate)—30 IU

Riboflavin (Vitamin B2)—25 mg

Vitamin B6 (as pyridoxine HCl)—5 mg

Folic Acid—400 mcg

Vitamin B-12 (as methylcobalamin)—18 mcg

Biotin—325 mcg

Pantothenic Acid (as d-calcium pantothenate)—10 mgIodine (as potassium iodide)—150 mcgZinc (as zinc oxide)—15 mgSelenium (as sodium selenate)—110 mcgChromium (as chromium picolinate)—120 mcgIron (as ferrous fumarate)—18 mg

Choline—60 mcg

Boron (as boron citrate)—150 mcgInositol (as inositol niacinate)—60 mcgOther Ingredients: Non-GMO glucose, syrup, sugar, pectin, sunflowerlecithin, and purified water. It is free of gluten and gelatin. Itcontains no yeast, wheat, dairy, eggs, or peanuts, artificial flavors orpreservatives.

Methylsulfonylmethane (MSM), Glucosamine and Chondrotin Gummies

Active Ingredients:

Vitamin A (50% (2000 IU) Vitamin A acetate, 50% (2000 IU) as betacarotene—4000 IUVitamin C (50% ascorbic acid as 125 mg, 50% sodium ascorbate as 125mg)—250 mgVitamin D (as cholecalciferol)—400 IUVitamin E (as dl-alpha tocopherol acetate)—30 IU

Riboflavin (Vitamin B2)—25 mg

Vitamin B6 (as pyridoxine HCl)—5 mg

Folic Acid—400 mcg

Vitamin B-12 (as methylcobalamin)—18 mcg

Biotin—325 mcg

Pantothenic Acid (as d-calcium pantothenate)—10 mgIodine (as potassium iodide)—150 mcgZinc (as zinc oxide)—15 mgSelenium (as sodium selenate)—110 mcgChromium (as chromium picolinate)—120 mcgIron (as ferrous fumarate)—18 mgMSM/Chondroitin Complex (liposome blend) (50% Methyl—Sulfonyl—Methane,50%

Chondroitin Sulfate)—400 mg

Glucosamine Sulfate (liposome blend)—200 mg

Choline—60 mcg

Boron (as boron citrate)—150 mcgInositol (as inositol niacinate)—60 mcgOther Ingredients: Non-GMO glucose, syrup, sugar, pectin, sunflowerlecithin, and purified water. It is free of gluten and gelatin. itcontains no yeast, wheat, dairy, eggs, or peanuts, artificial flavors orpreservatives.

As shown in FIG. 17, the gummies according the present inventionincludes an inner portion Ip, and an outer portion Op which surroundsthe inner portion Ip. The gummy may include one of more layers disposedbetween the inner portion Ip and the outer portion Op. The inner portionincludes one or more of the dietary supplement compositions, e.g.,Curcumin-C, Circumin-C with polymer, Glutasome, Glutasome with polymerand other dietary ingredients. The inner portion Ip includes activesincorporated in the liposomes. The outer portion also includes activeingredients.

The dietary supplement composition is a dispersion including a pluralityof liposomal vesicles. The dietary supplement compositions may includeone of vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5(pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (folic acid), B12(cobalamin), C (ascorbic acid), D, E, and K, and a combination thereof,as an active ingredient. Further, the dietary supplement compositionsmay include trace minerals, i.e., one of including iron, zinc, iodine,copper, manganese, fluoride, chromium, selenium, molybdenum, and boron,and a combination thereof, as an active ingredient.

The inner portion Ip has a volume of about 1 milliliter whichaccommodates about 300 mg of the active ingredient. The outer portion Opis formed of edible materials, such as hydrocolloids and includes activeingredients similar to those provided in the inner portion and/oradditional active ingredients.

In general, the dietary supplement composition is a dispersion thatincludes an active ingredient and phospholipid contained in theliposomal vesicles. A coating material such as a polymer may providefree flowing barrier coating to the liposomal vesicles. The activeingredient is incorporated within the liposomal vesicles. The coatingmaterial is free flowing in the dispersion such that the liposomalvesicles are surrounded by the coating material without being attachedto the liposomal vesicles and without forming part of the liposomalvesicles and without affecting weight of liposomal vesicles. Thedispersion is filtered using tangential flow technique which washes outouter periphery of liposomal vesicles so as to remove said inactiveingredient contained outside the liposomal vesicles. However, thetangential flow technique does not wash out the coating material ofpolymers surrounding the liposomes.

The method of preparing gummies involves (1) preparing a dietarysupplement in gel form, which is active ingredient incorporated in theinner portion of the gummy, and (2) incorporating the dietary supplementin pectin, which forms an outer portion of the gummy.

Preparation of the Dietary Supplement Compositions for the Gummies

One of the dietary supplement compositions, e.g., Curcumin-C, Curcumin-Cwith polymer, Glutasome, Glutasome with polymer, may be used as anactive ingredient, if produced in gel form. These dietary supplementcompositions may be produced in gel form by eliminating the last step ofspray drying. For example, in case Curcumin-C with polymer, eliminatingthe method step CP 22 of spray drying the aqueous-oil-curcuminmix-first-flavor-gum-second-flavor composition provides Curcumin-C withpolymer in gel form which can be used in preparation of gummies.

An illustrative method of dietary supplement including vitamin C in gelform is discussed below with reference to FIGS. 13-15. It may be notedthat in the following method vitamin C may be replaced with other one ormore of vitamins and/or minerals.

As shown in FIGS. 13-15, the method of making vitamin C in gel form forgummies includes (1) preparing aqueous phase having a polymer, (2)preparing oil phase with emulsifier, and (3) mixing/homogenizing theaqueous and oil phases.

As shown in FIG. 13, the method steps for generating/preparing anaqueous phase (A1) include STEPS GG1 through GG7. These steps are:

dissolving stevia in 5% w/w of hot purified water at about 55° C. basedon a total weight of the stevia, so as to form Subcomposition-I (STEPGG1), all natural flavors, such as pineapple, orange, lemonade, mango,etc., flavors are incorporated with stevia;

dissolving a first measurement of vitamin C (VC1) in sufficient amountof hot purified water at a temperature not more than 65° C., so as ofform Subcomposition-II (STEP GG2), the vitamin C may be sodiumascorbate, ascorbic acid or other source;

adding and/or mixing Subcomposition-I to Subcomposition-II, so as toform Subcomposition-III (STEP GG3);

adding and/or mixing surfactant/emulsifier (e.g., TWEEN-80) and/orcitric acid to Subcomposition-III, so as to form Subcomposition-IV (STEPGG4); here, the commercial surfactant and emulsifier, e.g., TWEEN 80, ismostly used since the composition for gummies uses a gel basedbiopolymers;

thereafter, stirring Subcomposition-IV for a predetermined time period,e.g., for 2 minutes, so as to form Subcomposition-V (STEP GG5);

dissolving one of PEG, a biopolymer (such as one derived from fenugreekseeds), chitosan, and a combination thereof in 2% w/w of hot water atnot less than 45° C. based on a total weight of the polymer, and adding50% amount of glycerin to it, and adding cyclodextrin-a andcyclodextrin-c under stirring and mix together well for not more than 10minutes so as to form Subcomposition-VI (STEP GG6) (as discussed herein,cyclodextrin-a and cyclodextrin-c provide heat shield to vitamin C frompectin (outer portion Op of the gummies G) since it compartmentalize thegummy G); and

adding and/or mixing Subcomposition V with Subcomposition-VI, so as toform Subcomposition-VII, i.e., an aqueous phase (STEP GG7).

In this manner, by performing steps GG1 through GG7, an aqueous phasefor vitamin C with polymer for gummies is generated.

The cyclodextrin-a and cyclodextrin-c are in an amount equal to 3% ofthe actual active ingredient by weight.

Further, as shown in FIG. 14, the method steps for generating an OilPhase with Emulsifier (O1), i.e., Subcomposition-VI, include:—mixingphospholipids/phospholipids fraction (e.g., sunflower lecithin) andmixed tocopherols together under 65° C. (STEP GG8); and—stirring mix ofphospholipids/phospholipids fraction and mixed tocopherols for 2 minutesso as to form a Subcomposition-VIII, i.e., an oil phase (STEP GG9). Inthis manner, by performing steps GG8 and GG9, an oil phase is generatedfor vitamin C with polymer for gummies.

As shown in FIG. 15, the further steps for preparing a vitamin C withpolymer for gummies include:

adding/mixing the Subcomposition-VII (A1) and the Subcomposition-VIII(O1) into in a Stainless Steel vessel (STEP GG10);

performing first homogenizing step by mixing the A1 and the O1 at 1,000rpm progressively increasing to 5,000 rpm for a first predetermined timeperiod (e.g. 30 minutes) using a high-shear homogenizer, so as to forman A1/O1 composition (Subcomposition-IX) (STEP GG11);

adding and/or mixing a second measurement of vitamin C (VC2) to theA1/O1 composition (STEP GG12), this step is optional depending onwhether there is a loss of vitamin C in the previous steps;

performing second homogenizing step by mixing VC2 and the A1/O1composition for a second predetermined time period (e.g., not less than10 minutes) at 1,000 rpm progressively increasing to 5,000 rpm at notmore than 65° C., so as to form an A1/O1/VC2 composition(Subcomposition-X) (STEP CP13);

adding a first flavor (F1) including an oil phase flavor to theA1/O1/VC2 composition (STEP GG14);

performing third step of homogenizing A1/O1/VC2 composition and the F1for a third predetermined time period (e.g., 3-5 minutes) at 1,000 rpmprogressively increasing to 5,000 rpm at not more than 65° C., so as toform an A1/O1/VC2/F1 composition (Subcomposition-XI) (STEP GG15);

adding one of gum arabic dispersed along with balance quantity of 50%glycerin (GG) to the A1/O1/VC2/F1 composition (STEP GG16);

performing fourth step of homogenizing a final liquid, i.e., mixture ofA1/O1/VC2/F1 composition and GG for a fourth predetermined time period(e.g., 10 minutes) at 1,000 rpm progressively increasing to 5,000 rpm atnot more than 65° C., so as to form an A1/O1/VC2/F1/GG composition(Subcomposition-XII) (STEP GG17);

adding a second flavor (F2) including an aqueous phase flavor to theA1/O1/VC2/F1/GG composition (STEP GG18); and making up the weight to100% with purified water under constant stirring, i.e., by performingfifth step of homogenizing by mixing the A1/O1/VC2/F1/GG composition andthe F2 for a fifth predetermined time period (e.g., 3-5 minutes) usingthe high shear homogenizer rotated at 1,000 rpm progressively increasingto 3,500 rpm at not more than 65° C., so as to form anA1/O1/VC2/F1/GG/F2 composition (Subcomposition-XIII) (STEP CP19);

allowing flavors to maturate for 6-24 hours in the A1/O1/VC2/F1/GG/F2composition, so as to form Subcomposition-XIV (STEP CP20); and

subsequently, nitrogen-flushing a final liquid A1/O1/VC2/F1/GG/F2, i.e.the aqueous-oil-vitamin C-first-flavor-gum-second-flavor composition(STEP GG21).

In this manner, dietary supplement composition of vitamin C for gummiesis prepared.

It may noted that the vitamin C composition for gummies is geldispersion in which the vitamin C is incorporated within the liposomalvesicles. The liposomal vesicles are provided with free flowing barriercoating of the polymer. The vitamin C for gummies dispersion may furtherbe processed through membrane filtration procedure called tangentialflow for removing smell an any actives that might not have beenencapsulated within the spheres of liposomal vesicles. The tangentialflow technology does not remove the free flowing barrier coating ofpolymer formed around the liposomal vesicles. It only removes smell andany actives not been encapsulated within the spheres of liposomalvesicles.

Preparation of Gummies

As shown in FIG. 16, a central filling apparatus 10 is used for makinggummies. The central filling apparatus 10 includes a shell syrup hopper12 for receiving and dispensing shell syrup 14 and a central fillinghopper 16 for receiving and dispensing central filling material (i.e.,dietary supplement composition) 18, a shell syrup strike piston 13disposed in the shell syrup hopper, a central filling material piston 17disposed in the central filling hopper 16, a manifold branch and nozzlemechanism 20 for forming gummies, a candy mold 24 arranged at a positionbelow lower portions of the shell syrup hopper 12 and the centralfilling hopper 16, and a de-moulding pin 26 for demoulding the gummies.The mold 24 is aluminum teflon coated. The shell syrup strike piston 13is configured to dispense shell syrup 14. The central filling materialpiston 17 is configured to dispense central filing material 18.

The shell syrup (i.e., gummies base material such as pectin derived fromfruits) 14 is placed in/supplied to the shell syrup hopper 12. The shellsyrup 14 in the shell syrup hopper 12 is at the temperature of 80°C./176° F. The central filling material (e.g., dietary supplementcomposition, such as vitamin C incorporated in liposomal vesicles, asdiscussed above) 18 is placed in/supplied to central filling hopper 16,and heated to about 30° C.

The two hoppers 12, 16 work independently of each other. But both masses(base material and dietary supplement composition) 14, 18 end up runningthrough one universal nozzle which has multiple pipe lines.

The cyclodextrin-a and cyclodextrin-c included in the dietary supplementcomposition act as a heat shield which in turn helps prevent the heatfrom damaging the active ingredients in the dietary supplementcomposition when multiple stage processes in manufacturing of finisheddietary supplement compositions occur.

The shell syrup material flowing through the shell syrup hopper 12deposits shell syrup material 14 in the strike piston 13 but at aseparate temperature than the temperature of the filling material 18 inthe central filling hopper 16. Generally, within 4 minutes of dispendingthe filling material in the mold 24, the filling material 18 is cooleddown to a room temperature as there is an automatic cooling system thatthe mold runs through. The mold 24 moves in the direction shown by R.Then the material is deposited on a tray and left to cure for 48 hours.

In other words, the manifold branch and nozzle mechanism 20 and incombination with strike pistons 13, 17 deposits shell syrup 14 andfilling material 18 in the mould 24 such that the temperature of shellsyrup 14 is higher than the temperature of the central filling material18.

As shown in FIG. 17, the gummies G formed in this manner include aninner portion Ip, and an outer portion Op which surrounds the innerportion. The inner portion Ip includes a dietary supplement compositionhaving a dispersion including a plurality of liposomal vesicles.

As an example, the dietary supplement, which is disposed in the innerportion Ip of the gummy G, includes an active ingredient (e.g., vitaminC), phospholipid contained in the liposomal vesicles; and a coatingmaterial. The active ingredient is incorporated within the liposomalvesicles.

Before placing the dietary supplement composition in central fillingstation, the dietary supplement composition dispersion may be filteredusing a tangential flow technique which washes out outer periphery ofliposomal vesicles so as to remove said inactive ingredient containedoutside the liposomal vesicles. However, it may be noted that,tangential flow does not take out coating material which is free flowingin the dispersion such that the liposomal vesicles remain surrounded bythe coating material without being attached to the liposomal vesiclesand without forming part of the liposomal vesicles and without affectingweight of liposomal vesicles. The outer portion Op is formed of anedible material such pectin, and includes active ingredients.

The inner portion Ip of the gummy G has a volume of about 1 milliliterwhich accommodates about 300 mg of the active ingredient, e.g., vitaminC. Other dietary supplement compositions including vitamins such asvitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenicacid), B6 (pyridoxine), B7 (biotin), B9 (folic acid), B12 (cobalamin), C(ascorbic acid), D, E, and K, and a combination thereof may beincorporated in the inner portion Ip. Additionally or alternatively,dietary supplement composition including one of trace minerals includingiron, zinc, iodine, copper, manganese, fluoride, chromium, selenium,molybdenum, and boron, and a combination thereof may be incorporated inthe inner portion Ip.

The volume of the inner portion Ip may be increased or decreaseddepending on active ingredients. Depending on the size of the gummy, theinner portion may have volume of less than 1 ml, or more than 1 ml, mayup to 5 ml. Thus, the inner portion may accommodate up to 1500 mg ofactive ingredients. However, the preferable size is up to 1 ml whichaccommodates up to 300 mg of active ingredients.

The outer portion Op may be made of any edible material includinghydrocolloids. A nutrient pre-mix, e.g., vitamin pre-mix can be addedinto the outer portion Op. Thus, the outer portion Op may include activeingredients.

It may be noted that by doing a core based product filling, i.e.,creating inner including dietary supplement, less material is lost sothat 7-12% overage on the actives can be achieved.

Chocolates

Chocolates having inner portion including a dietary supplement and theouter portion having cocoa and/or chocolate forming material may beprepared in a manner similar to preparing gummies. In the chocolatepreparation, the mold is changed from aluminum teflon coated to plasticcoasted and the temperature of shell syrup (chocolate syrup) in shellsyrup hopper is decreased from 80° C. to 35° C.

Atomizers/Sprayers

Atomizers/sprayers are devices used for emitting liquids as a finespray. The dietary supplement compositions discussed herein are includedin the liquid put in atomizers. The liquid can be directly sprayed inmouth.

Powders

The dietary supplement composition can be dried to powder and stored atroom temperature. The liposomes in powder do not degrade at roomtemperature. The powder when mixed with water reconstitutes liposomes.

Characteristics of Dietary Supplement Compositions

The methods of making dietary supplement compositions described hereininclude isolation processes for dealing with extreme temperature toprevent degradation of active compounds as well as for masking taste andodor. Utilizing a process that incorporates two varieties ofcyclodextrin-a and cyclodextrin-c with gum arabic, the finished materialis agglomerated free of preservatives. This allows the dietarysupplement compositions to be both water dispersible and preservativefree. The cyclodextrin-a and cyclodextrin-c—equivalent to 3% of thetotal molecular weight of the active solution—are added duringpreparation of the aqueous phase. The addition of cyclodextrin-a andcyclodextrin-c with gum arabic aids in converting liquid phase tomicrocrystalline or amorphous powders.

By adding cyclodextrin-a and cyclodextrin-c, an active like reducedglutathione (GSH) that has volatile taste and smell can be encapsulatedto reduce organoleptic sensitivity of the active ingredient. Thisprocess allows for the concentration of actives to be placed intosmaller spaces without traditional sensory obstacles associated withtaste or smell. For example, as much as 300 mg of an active, i.e.,Vitamin C, may be applied in a space equivalent to lml in volume. Thisallows actives that have liposome encapsulation to be concentrate withinsmall spaces such as gummies and chocolates for the delivery of vitaminsand minerals. By incorporating the cyclodextrin-a and cyclodextrin-c inaqueous phase, water disposable liposomal actives without negative tasteor smell properties traditionally found with actives and nutrients thathave highly undesirable organoleptic properties can be created.

Because they are capable of reversible inclusion of other substances,cyclodextrin-a and cyclodextrin-c can also be used for modifying theproperties of compounds: for example, masking the taste or odor ofactive ingredients found within a nutraceutical compound. Per the numberof glucose units, a distinction is made between cyclodextrin-a andcyclodextrin-b and cyclodextrin-c: cyclodextrin-a consists of six,cyclodextrin-b of seven and cyclodextrin-c of eight glucose units. Thecyclodextrin molecules are structured so that the hydrophilic(water-loving) glucose building blocks face outwards and there is alipophilic cavity (i.e. one with an affinity for fat) on the inside.This cavity can receive another lipophilic molecule as a “guest,”provided it is of the appropriate size and shape. Cavity size is themajor determinant as to which cyclodextrin is used in complexation.“Fit” is critical to achieving good incorporation of cyclodextrins. Theliposome base material can be concentrated and fit into small areas likegummies and without flavor or smell negatively impacting the actualtaste of the finished product. The base material can also be put intowater based solution free of preservatives i.e., like a powdered drinkmix version.

The methods discussed herein provide the compositions which are non-GMO,vegetarian and liposome powered. The compositions do not includeartificial flavoring, artificial coloring and artificial preservatives.In other words, the compositions do not include non-GMO ingredients, arevegetarian, are liposome powered, contain no artificial flavoring,contain no artificial coloring and contain no artificial preservatives.

According to the method described herein one or more flavors in additionto the active ingredients can be encapsulated inside theliposomes/liposomal vesicles so when the liposomal vesicles brake theflavors are released at the same time the actives are freed from withinthe liposomes. Further, the dietary supplement compositions discussedherein may be put into small spray atomizers where 15 ml footprint canrelease 30 doses of product in high yields without taste and smell beingunpleasant.

Further, the dietary supplement compositions discussed herein may be putinto gummies, chocolates, capsules, tablets, atomizers and powders.

The present invention has been described herein with respect to a numberof specific illustrative embodiments, the foregoing description isintended to illustrate, rather than to limit the invention. Thoseskilled in the art will realize that many modifications of theillustrative embodiment could be made which would be operable. All suchmodifications, which are within the scope of the claims, are intended tobe within the scope and spirit of the present invention.

What is claimed is:
 1. A dietary supplement composition having adispersion including a plurality of liposomal vesicles, said dietarysupplement composition comprising an active ingredient comprising one ormore nutrients; phospholipid contained in said liposomal vesicles; and acoating material; wherein said active ingredient is incorporated withinsaid liposomal vesicles; wherein the coating material is free flowing insaid dispersion such that said liposomal vesicles are surrounded by saidcoating material without being attached to said liposomal vesicles andwithout forming part of said liposomal vesicles and without affectingweight of liposomal vesicles; and wherein said dispersion is filteredusing a tangential flow technique, which washes out outer periphery ofliposomal vesicles so as to remove inactive ingredients containedoutside the liposomal vesicles without washing out the coating materialsurrounding the liposomal vesicles.
 2. A dietary supplement compositionaccording claim 1, where said active ingredient is one of curcumin,reduced glutathione, vitamin A, vitamin B₁ (thiamine), vitamin B₂(riboflavin), vitamin B₃ (niacin), vitamin B₅ (pantothenic acid),vitamin B₆ (pyridoxine), vitamin B₇ (biotin), vitamin B₉ (folic acid),vitamin B₁₂ (cobalamin), vitamin C (ascorbic acid), vitamin D, vitaminE, vitamin K, trace mineral iron, trace mineral zinc, trace mineraliodine, trace mineral copper, trace mineral manganese, trace mineralfluoride, trace mineral chromium, trace mineral selenium, trace mineralmolybdenum, and trace mineral boron, and a combination thereof.
 3. Adietary supplement composition according claim 1, further comprisingcyclodextrin-a and cyclodextrin-c.
 4. A dietary supplement compositionaccording claim 1, wherein said phospholipid comprises sunflowerlecithin.
 5. A dietary supplement composition according claim 1, whereinsaid coating material is one of a biopolymer including saponin richfraction obtained from fenugreek seeds, a polyethylene glycol identifiedwith Registry Number 25322-68-3 in the Chemical Abstract Service of theAmerican Chemical Society, chitosan, and a combination thereof.
 6. Angummy comprising dietary supplement composition of claim
 1. 7. Anchocolate comprising dietary supplement composition of claim
 1. 8. Anatomizer comprising dietary supplement composition of claim
 1. 9. Anpowder comprising dietary supplement composition of claim
 1. 10. Adietary supplement composition having a dispersion including a pluralityof liposomal vesicles, said dietary supplement comprising an activeingredient comprising one or more nutrients; and phospholipid containedin said liposomal vesicles, said phospholipid comprising sunflowerlecithin; wherein said active ingredient is incorporated within saidliposomal vesicles; and wherein said dispersion is filtered using atangential flow technique, which washes out outer periphery of liposomalvesicles so as to remove inactive ingredient contained outside theliposomal vesicles.
 11. A dietary supplement composition according claim10, where said active ingredient is one of curcumin, reducedglutathione, vitamin A, vitamin B₁ (thiamine), vitamin B₂ (riboflavin),vitamin B₃ (niacin), vitamin B₅ (pantothenic acid), vitamin B₆(pyridoxine), vitamin B₇ (biotin), vitamin B₉ (folic acid), vitamin B₁₂(cobalamin), vitamin C (ascorbic acid), vitamin D, vitamin E, vitamin K,trace mineral iron, trace mineral zinc, trace mineral iodine, tracemineral copper, trace mineral manganese, trace mineral fluoride, tracemineral chromium, trace mineral selenium, trace mineral molybdenum, andtrace mineral boron, and a combination thereof.
 12. A dietary supplementcomposition according claim 10, wherein said phospholipid comprisessunflower lecithin.
 13. A gummy comprising dietary supplementcomposition of claim
 10. 14. An chocolate comprising dietary supplementcomposition of claim
 10. 15. An atomizer comprising dietary supplementcomposition of claim
 10. 16. A gummy comprising an inner portion; and anouter portion which surrounds said inner portion; wherein said innerportion comprises a dietary supplement composition having a dispersionincluding a plurality of liposomal vesicles, said dietary supplementcomposition comprising an active ingredient comprising one or morenutrients; phospholipid contained in said liposomal vesicles; and acoating material; wherein said active ingredient is incorporated withinsaid liposomal vesicles; wherein the coating material is free flowing insaid dispersion such that said liposomal vesicles are surrounded by saidcoating material without being attached to said liposomal vesicles andwithout forming part of said liposomal vesicles and without affectingweight of liposomal vesicles; and wherein said outer portion is formedof an edible material including one of fruit pectin, gelatin, cocoa, anda combination thereof, and comprises the active ingredient.
 17. A gummyaccording to claim 16, wherein inner portion has a volume of about 1milliliter which accommodates up to 300 mg of said active ingredientcomprising one of curcumin, reduced glutathione, vitamin A, vitamin B₁(thiamine), vitamin B₂ (riboflavin), vitamin B₃ (niacin), vitamin B₅(pantothenic acid), vitamin B₆ (pyridoxine), vitamin B₇ (biotin),vitamin B₉ (folic acid), vitamin B₁₂ (cobalamin), vitamin C (ascorbicacid), vitamin D, vitamin E, vitamin K, trace mineral iron, tracemineral zinc, trace mineral iodine, trace mineral copper, trace mineralmanganese, trace mineral fluoride, trace mineral chromium, trace mineralselenium, trace mineral molybdenum, and trace mineral boron, and acombination thereof.
 18. A gummy according to claim 16, furthercomprising cyclodextrin-a and cyclodextrin-c.
 19. A gummy according toclaim 16, wherein said coating material is one of a biopolymer includingsaponin rich fraction obtained from fenugreek seeds, a polyethyleneglycol identified with Registry Number 25322-68-3 in the ChemicalAbstract Service of the American Chemical Society, chitosan, and acombination thereof.
 20. A gummy according to claim 16, wherein saidinner portion has a volume of 1-5 ml.